Zutaten für Portobello Eggs
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Zubereitung von Portobello Eggs
- Preheat oven to 325°F (160°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Select one large portobello mushroom cap (about 4-5 inches in diameter). Remove the stem and gently clean the cap with a damp cloth.
- Place the mushroom cap gill-side up on the prepared baking sheet.
- Drizzle the mushroom cap with 1 teaspoon olive oil.
- Season generously with 1/4 teaspoon dried herbs (Italian mix recommended), a pinch of salt, and a pinch of freshly ground black pepper.
- Carefully crack one large egg directly into the cup of the mushroom cap.
- Bake for 10-12 minutes, or until the egg white is completely set and the yolk is cooked to your desired consistency.
- Carefully remove from the oven and serve immediately. Optional: Top with shredded cheese (cheddar, parmesan, or Gruyere are excellent choices) during the last 2 minutes of baking.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
9g
Fat
11g
Carbs
1g
